| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Canadian |
Dips |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Banana |
| 1 |
tb |
Curry powder |
| 1/2 |
c |
Water |
| 1 |
tb |
Apricot jam |
| 1/2 |
c |
Sour cream |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Absolutely delicious with crunchy vegetables, this is also great with
crackers, chicken fingers and wings.
pepper
In saucepan, melt butter over medium heat; cook onion for 3 minutes, or
until softened but not browned. Push to side of pan. Thickly slice banana.
Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute,
stirring all ingredients together. Add water and bring to boil; reduce heat
and simmer for 10 minutes or until thickened and liquid is reduced by half.
Remove from heat; stir in jam. Transfer to food processor or blender;
process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste;
process just until combined. (Can be covered and refrigerated for up to 1
day. Let stand at room temperature for 30 minutes before serving.) Makes 2
cups.
Origin: Canadian Living, December 1991. Shared by: Sharon Stevens
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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